Recipe Category: Side-Dish
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Ingredients
Serving Size : 4
- 1/2 pound small zucchini
- 1/2 pound small crookneck squash
- 2 tablespoons lemon juice
- 1/4 cup salad oil
- 1/2 teaspoon salt
- 1 dash pepper – ground cumin
- 1 green onion – thinly sliced
- 1/3 cup diced green chilies
- 1/3 cup pimento-stuffed olives
- 1 package (3 oz) cream cheese
- 1 small avocado
- lettuce leaves
- fresh coriander (cilantro)
Method
- Cut zucchini and squash crosswise in 1/4 inch-thick slices.
- Cut onions in half crosswise.
- Cut avocado in 3/4-inch cubes.
- Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes).
- Plunge into ice water to cool; drain well.
- In a large bowl, combine lemon juice, oil, salt pepper, and cumin.
- Add drained squash and stir lightly; chill for 30 minutes.
- Add onion, chilies, olives, and cheese.
- Peel and pit avocado; cut into small cubes.
- Add to salad and mix lightly.
- To serve, arrange lettuce leaves on 4 salad plates.
- Mound equal portions of salad on each plate.
- Garnish each salad with a sprig of coriander.
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